Italian Wedding Soup
What you need:
- 10 cups chicken broth
- 2 cups water
- 4 carrots, diced
- 1 tbsp. garlic, minced
- 1 bunch kale
- 1/2 cup Parmigiano Reggiano cheese
- 2 eggs, lightly beaten
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 cup plain breadcrumbs (I used Italian)
- 1 lb. ground pork (I used ground pork sausage)
- 1 1/4 cup ditalini pasta
Directions:
- Combine broth, water, carrots, garlic, and kale in a large pot. Bring to a boil and then reduce to a simmer for 30 to 40 minutes.
- In a bowl, combine Parm-Regg, eggs, salt, pepper, bread crumbs, and ground pork. Form into meatballs. I used a cookie scooper for this.
- Line on an aluminum foil-lined sheet and bake at 350* for 18 to 20 minutes.
- Add pasta to soup, cook until al dente.
- Add meatballs when they are done.
- Serve garnished with more Parm-Regg, if desired.
Recipe from Tracey's Culinary Adventures